Recipe by Annacia
An Andalusian main dish. This is certainly not a dish for anyone who is watching their fat intake, though if you'd like you can refrigerate it after making it, manually take out the congealed fat, and then re-heat it.
Top Review by Debber
This was very good, but didn't quite knock our socks off (which is "required" for five-star rating). Used a few "extra" cloves of garlic, used a mixture of red, green, yellow & orange bell pepper (from my freezer stash) which added lovely color, but otherwise followed the recipe exactly. Very nice winter-in-Wisconsin supper (along with French bread for dipping into the stew).
- 4 lbs oxtails
- 1 large onion, chopped
- 5 garlic cloves, chopped
- 1 carrot, thinly sliced
- 2 large tomatoes, chopped
- 2 green bell peppers, seeded and chopped
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried rosemary leaves
- 1⁄2 teaspoon paprika
- 8 peppercorns
- 2 bay leaves
- 3 saffron strands (optional)
- 2 cups amontillado sherry wine or 2 cups dry white wine
- 2 cups meat stock (about)
- olive oil (for frying)
Directions See How It's Made
- Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside.
- Brown the onion and garlic in the remaining oil until golden.
- Return the oxtails to the pan.
- Add vegetables, herbs and spices and stir to combine.
- Add the sherry and only enough stock to cover the meat.
- Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced.
- If the sauce is still too liquid, uncover and boil rapidly for a few minutes.